Fries made from polenta? Yes, Chef! As an adventurous Chef, you don’t do anything that’s ordinary. So, let’s ditch the potatoes and up the deliciousness with crispy, creamy cheese-infused polenta fries. Served with browned ostrich drizzled with a homemade red wine, thyme & cherry sauce with a nutty feta salad for freshness and balance. Brace yourself for all the compliments!
Deetlefs Cherry Ostrich
Deetlefs Cherry Ostrich
with polenta fries
Hands on Time: 50 - 65 minutes
Overall Time: 60 - 80 minutes
Ingredients:
- Almonds
- Cherries
- Cornflour
- Creme Fraiche
- Danish-style Feta
- Free-range Ostrich Chunks
- Fresh Thyme
- Grated Italian-style Hard Cheese
- Green Leaves
- Onion
- Onions
- Ostrich
- Polenta
- Wine Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Cling Wrap
- Butter
Polenta: PHASE ONE
Boil the kettle. Place 30ml [60ml]|#7DA0D7 of Polenta in a shallow bowl and set aside for step 5. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ¼ [½]|#7DA0D7 tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
CHERRY, WINE & THYME SAUCE
In a small bowl, add 5ml of cold water and the Cornflour. Mix until there are no lumps. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until turning golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the thyme. Mix in the wine sauce and the cornflour slurry. Simmer until it has reduced by half (stirring occasionally). Add the cherries, break them up with a wooden spoon and cook for 1-2 minutes. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.
ALL THE Almonds
Place the Almonds in a large pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FETA SALAD
In a salad bowl, combine the green leaves, the Almonds, the feta and a drizzle of olive oil. Set aside.
Polenta: PHASE TWO
Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Return the large pan to high heat with 2-3cm of oil. When hot, cook the fries in batches until crispy, 2-3 minutes (shifting as they colour). Drain on paper towel.
O YUM Ostrich
Place another pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STUNNING SUPPER
Serve the juicy Ostrich and top with the cherry sauce. Side with the crispy polenta fries and the light salad. Grubs up, Chef!
Polenta: PHASE ONE
Boil the kettle. Place 30ml [60ml]|#7DA0D7 of Polenta in a shallow bowl and set aside for step 5. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ¼ [½]|#7DA0D7 tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
CHERRY, WINE & THYME SAUCE
In a small bowl, add 5ml of cold water and the Cornflour. Mix until there are no lumps. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until turning golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the thyme. Mix in the wine sauce and the cornflour slurry. Simmer until it has reduced by half (stirring occasionally). Add the cherries, break them up with a wooden spoon and cook for 1-2 minutes. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.
ALL THE Almonds
Place the Almonds in a large pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FETA SALAD
In a salad bowl, combine the green leaves, the Almonds, the feta and a drizzle of olive oil. Set aside.
Polenta: PHASE TWO
Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Return the large pan to high heat with 2-3cm of oil. When hot, cook the fries in batches until crispy, 2-3 minutes (shifting as they colour). Drain on paper towel.
O YUM Ostrich
Place another pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STUNNING SUPPER
Serve the juicy Ostrich and top with the cherry sauce. Side with the crispy polenta fries and the light salad. Grubs up, Chef!
Polenta: PHASE ONE
Boil the kettle. Place 90ml [120ml]|#7DA0D7 of Polenta in a shallow bowl and set aside for step 5. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 750ml [1L]|#7DA0D7 of boiling water and ¾ [1]|#7DA0D7 tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
CHERRY, WINE & THYME SAUCE
In a small bowl, add 5ml of cold water and the Cornflour. Mix until there are no lumps. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until turning golden, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the thyme. Mix in the wine sauce and the cornflour slurry. Simmer until it has reduced by half (stirring occasionally). Add the cherries, break them up with a wooden spoon and cook for 1-2 minutes. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.
ALL THE Almonds
Place the Almonds in a large pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FETA SALAD
In a salad bowl, combine the green leaves, the Almonds, the feta and a drizzle of olive oil. Set aside.
Polenta: PHASE TWO
Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Return the large pan to high heat with 2-3cm of oil. When hot, cook the fries in batches until crispy, 2-3 minutes (shifting as they colour). Drain on paper towel.
O YUM Ostrich
Place another pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STUNNING SUPPER
Serve the juicy Ostrich and top with the cherry sauce. Side with the crispy polenta fries and the light salad. Grubs up, Chef!
Polenta: PHASE ONE
Boil the kettle. Place 90ml [120ml]|#7DA0D7 of Polenta in a shallow bowl and set aside for step 5. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 750ml [1L]|#7DA0D7 of boiling water and ¾ [1]|#7DA0D7 tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
CHERRY, WINE & THYME SAUCE
In a small bowl, add 5ml of cold water and the Cornflour. Mix until there are no lumps. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until turning golden, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the thyme. Mix in the wine sauce and the cornflour slurry. Simmer until it has reduced by half (stirring occasionally). Add the cherries, break them up with a wooden spoon and cook for 1-2 minutes. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.
ALL THE Almonds
Place the Almonds in a large pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FETA SALAD
In a salad bowl, combine the green leaves, the Almonds, the feta and a drizzle of olive oil. Set aside.
Polenta: PHASE TWO
Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Return the large pan to high heat with 2-3cm of oil. When hot, cook the fries in batches until crispy, 2-3 minutes (shifting as they colour). Drain on paper towel.
O YUM Ostrich
Place another pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STUNNING SUPPER
Serve the juicy Ostrich and top with the cherry sauce. Side with the crispy polenta fries and the light salad. Grubs up, Chef!
Frequently Asked Questions
What is the preparation time for Deetlefs Cherry Ostrich?
The preparation time for Deetlefs Cherry Ostrich with polenta fries is between 50 and 65 minutes.
What is the total time required to make Deetlefs Cherry Ostrich with polenta fries?
The total time required to make Deetlefs Cherry Ostrich with polenta fries is between 60 and 80 minutes.
How many servings does Deetlefs Cherry Ostrich provide?
4 servings
What are the main ingredients in Deetlefs Cherry Ostrich?
Almonds, Cherries, Cornflour, Creme Fraiche, Danish-style Feta, Free-range Ostrich Chunks, Fresh Thyme, Grated Italian-style Hard Cheese, Green Leaves, Onion, Onions, Ostrich, Polenta, Wine Sauce
What is the nutritional information of Deetlefs Cherry Ostrich?
Calories: 1128, Carbs: 102 grams, Fat: grams, Protein: 51.4 grams, Sugar: 30.5 grams, Salt: 2686 grams
How do I prepare Deetlefs Cherry Ostrich?
POLENTA: PHASE ONE: Boil the kettle. Place 30ml [60ml]|#7DA0D7 of polenta in a shallow bowl and set aside for step 5. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ¼ [½]|#7DA0D7 tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes. STUNNING SUPPER: Serve the juicy ostrich and top with the cherry sauce. Side with the crispy polenta fries and the light salad. Grubs up, Chef! O YUM OSTRICH: Place another pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. POLENTA: PHASE TWO: Once the polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Return the large pan to high heat with 2-3cm of oil. When hot, cook the fries in batches until crispy, 2-3 minutes (shifting as they colour). Drain on paper towel. FETA SALAD: In a salad bowl, combine the green leaves, the almonds, the feta and a drizzle of olive oil. Set aside. ALL THE ALMONDS: Place the almonds in a large pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHERRY, WINE & THYME SAUCE: In a small bowl, add 5ml of cold water and the cornflour. Mix until there are no lumps. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion until turning golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the thyme. Mix in the wine sauce and the cornflour slurry. Simmer until it has reduced by half (stirring occasionally). Add the cherries, break them up with a wooden spoon and cook for 1-2 minutes. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.
What should be prepared from my kitchen to make Deetlefs Cherry Ostrich?
Almonds, Cherries, Cornflour, Creme Fraiche, Danish-style Feta, Free-range Ostrich Chunks, Fresh Thyme, Grated Italian-style Hard Cheese, Green Leaves, Onion, Onions, Ostrich, Polenta, Wine Sauce
How many calories does Deetlefs Cherry Ostrich have?
1128 calories
How much fat content does Deetlefs Cherry Ostrich have?
grams
Woolies Products in this dish
